Purge the clams (if needed): Soak in salted cold water (1 tbsp salt to 1L water) for 30 minutes, then rinse well.

In a medium saucepan, heat the oil over medium heat. Add the ginger and gently sauté for about 1 minute until fragrant.

Add the clams and 500ml water (or light dashi). Cover and steam for 3–5 minutes, or until all clams have opened. Discard any that remain closed.

Remove clams with a slotted spoon and set aside. Keep the broth simmering.

Whisk in the miso paste and umami powder until dissolved. Taste and adjust seasoning as needed.

Stir in the Lemon Myrtle & Yuzu Ponzu just before serving to preserve its brightness.

Return clams to the broth to warm through briefly.

Divide into two small bowls. Garnish each with the parsley and, if desired, a drop of toasted sesame oil.

Serve with a small dish of chilli flakes on the side for guests to add to taste.